Kung Pao Chicken
Prep time
Cook time
Total time
If you're ready for a dish that's healthy and packed with flavor, then you're ready for this Kung Pao Chicken! Seriously so good!
Recipe type: Main
Cuisine: Asian
Serves: 2
  • 1 large Chicken Breast, cut into 1-inch pieces
  • Salt & Pepper
  • 1 Tablespoon Cornstarch
  • 2 teaspoons Sesame Oil
  • 3 Tablespoons Green Onions, chopped
  • 3 garlic Cloves, minced
  • ½ teaspoon crushed Red Pepper Flakes
  • ½ teaspoon Groun Ginger
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Soy Sauce
  • 2 teaspoons Sugar
  • 2 cups Broccoli, steamed
  • 2 Tablespoons Peanuts
Preparation Instructions
  1. Lightly season chicken with salt & pepper. Dredge in the cornstarch and shake off excess in a colander.
  2. Combine green onions, garlic cloves, red pepper flakes and powdered ginger in a small bowl, then set aside. Combine soy sauce, rice vinegar and sugar in a small bowl. Microwave for 30 seconds to dissolve sugar, then set aside.
  3. Heat a wok or large skillet on med-high (~325 degrees on an electric wok.) Add sesame oil and, when hot, add chicken. Cook until chicken is no longer pink, ~5 minutes. Remove to a plate.
  4. Add green onion mixture to the wok and cook, stirring constantly for 15 seconds. Add soy sauce mixture to the wok and let bubble for 10-15 seconds, or until it begins to thicken slightly. Add chicken back into the wok, along with broccoli and peanuts. Stir to combine. Turn off heat and serve over rice.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/kung-pao-chicken/